Cooking should be a celebration of existence!

Menu

It’s been SUPER cold in Tucson. For Tucson, at least. And we didn’t have heat in our new apartment till Monday. We didn’t even have hot water for the first four days. So to make the cold easier we’ve been enjoying lots of soup. This recipe for Pasta and Chickpea Soup on the Vegetarian Times website sounded warm and comforting and filling. It also reminded me of this recipe I made earlier from my “Easy Vegetarian Cookbook” for Pasta e Fagioli (basically translated “pasta and beans”) and another from my “15 Minute Gourmet Vegetarian Cookbook” for Pasta and Bean Soup. Both recipes are basically the same, but the type of bean differs. No matter. I highly recommend these soups. They’re high on the comfort food factor because of the pasta and also contain a good amount of fiber with the beans. If you’re not vegetarian, a little bit of ground beef would go well with these. Jake cooked up a nice chicken parmesan sausage link to eat alongside his soup (I love it when the nice grocery store has sausage sales…so does he).

1. Heat oil over medium heat in large saucepan. Add onion, and cook, stirring often, about 4 minutes, or until softened.
2. Add garlic and rosemary, and cook, stirring, 1 minute.
3. Stir in tomatoes, and cook, stirring occasionally, about 10 minutes.
4. Add 3 1/2 cups stock and chickpeas, and cook 5 minutes.
5. Stir in orzo, and cook until orzo is just tender but still firm to bite, about 10 minutes.
6. Season with salt and pepper and sprinkle with Parmesan cheese just before serving.